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Zucchini Soup
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Looking for a cozy bowl of comfort that’s also gut-friendly and low in calories? This creamy zucchini soup is made with humble Indian kitchen staples, with a subtle twist of Italian flavor. It’s light, smooth, and incredibly easy to digest — perfect for dinner, detox days, or when you just need a warm hug in a bowl.
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Instructions:
* Boil the veggies: In a pot, add chopped zucchini, potato, and onion. Add just enough water to cover and boil until everything is soft (about 8–10 minutes).
* Blend: Once slightly cooled, blend into a smooth puree.
* Temper & Finish:
* In another pan, heat 2 tsp ghee.
* Add shredded garlic and sauté until golden and fragrant.
* Pour in the blended soup.
* Add salt, pepper, Italian seasoning (if using), and additional water for desired thickness.
* Bring it to a gentle boil. That’s it — your healthy bowl of zucchini soup is ready!
Health Benefits:
* Zucchini is rich in water, low in calories, and great for digestion and skin.
* Potato provides natural thickness and energy, without needing cream or flour.
* Garlic is anti-inflammatory and immune-boosting.
* Ghee helps absorb fat-soluble vitamins and adds Ayurvedic warmth.
* No dairy or cream needed — this soup is naturally gluten-free, and you can make it vegan by using olive oil instead of ghee.
Ingredients
- Zucchini – 1 medium-sized (roughly chopped)
- Potato – 1 small (for natural creaminess)
- Onion – 1 small (adds depth)
- Garlic – 5–6 cloves, finely shredded or minced
- Ghee – 2 tsp (for aroma & Ayurvedic warmth)
- Salt – 1 tsp or to taste
- Pepper – 1 tsp (or as per spice preference)
- Italian seasoning – ½ tsp (optional, for that gentle herby finish)
- Water – about 3 cups (adjust as needed for consistency)
Author
Ekta Gupte